ᐉ How to prepare a layer of pork

Prepared by: Christina

01/06/2021 Cooking time: 5 hours 0 minutes

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Pork fillet can be prepared in any way. It is almost impossible to spoil it. I would like to offer an option for preparing a spicy layer in the oven. An excellent alternative to sausage. Let's cook!

Pork baked in foil in the oven: recipe

pork layer – 1.5 kg;
garlic – 4-5 cloves;
coarse salt – 2 tablespoons;
ground pepper – 2 teaspoons.

Scrape the layer with a knife, lightly pour water over it, and blot with a napkin. Chop the garlic, mix it with salt and pepper. Rub the mixture over the pieces of meat and wrap them in foil in two or three layers. Bake in the oven for about 5 hours at a temperature of 130°C, but not higher. Remove the pork from the stove, let cool and unwrap the foil. Place a weight on the layer overnight. In the morning, remove the fat that has formed under oppression. Cut the meat into pieces and serve on a plate.

Classic recipe

You can salt the pork layer using hot or cold methods.

How to pickle a layer of pork - a classic cooking recipe.

The rest of the article discusses basic salting options for both methods.

Recipe for classic salting of layers using the hot method

The layer is obtained with a delicate texture and spicy aroma. It is recommended to vary the amount of spices in the recipe according to taste preferences.

What ingredients will you need?

The composition of the brine for salting a layer weighing about 2 kg includes:

drinking or bottled water – 2-2.3 l;
coarse table salt – 280-300 g;
laurel leaves – 2-3 pcs.;
black peppercorns – 2 g;
allspice peas – 2-4 pcs.;
fresh garlic, sliced – 6-8 cloves.

If you need to create a spicy salty layer, you should additionally prepare hot pepper powder.

Step-by-step cooking process

The algorithm for salting the layer using the hot method includes the following steps:

Rinse the layer thoroughly and then wipe with a towel.
Cut the layer into medium-sized pieces.
Pour water into a deep saucepan and add salt.
Place the pan over medium heat and stir the contents until the salt is completely dissolved.
When the water begins to boil, add laurel leaves, peppercorns of both types and pieces of interlayer into it.
After boiling again, immediately lower the heat and simmer the layer in the brine at low bubbling for about 40 minutes.
Peel the garlic and grate each clove.
Dry the boiled layer with a towel and wipe thoroughly with garlic mass; you can also sprinkle with hot pepper.
Seal the layer in food paper and then in a towel.
After the layer has cooled, remove the towel, change the food paper and put the product in the refrigerator for about a day.

It is advisable to put the finished layer in the freezer for storage.

Recipe for classic salting of layers using the cold method

The layer prepared using the cold method retains more nutrients and is more aromatic. The downside of the recipe is the longer salting period.

What ingredients will you need?

To dry salt the layer you need to prepare:

defrosted or fresh layer of pork - 2 kg;
garlic. It is important that the vegetable is fresh and juicy - 10 cloves;
mixture of spices (hops-suneli, crushed dill seeds, ground black and red pepper) – 50 g;
coarse sea salt – 180-200 g.

The mixture of spices, as well as the amount of spices used, can be changed to taste.

Step-by-step cooking process

The scheme for salting the layer using the dry method is as follows:

Scrape the skin on the layer, then rinse the product thoroughly in running water.
Dry the layer with a towel and cut into about 10 equal pieces.
Peel the garlic and cut into slices.
Prepare an enamel-coated pan.
Pour about 1/10 of the spices and garlic into the bottom of the pan.
Rub about 3 pieces of interlayer over the pan with salt and place them on top of the spices. Place the layer skin side down.
Sprinkle the layer thoroughly with spices and garlic.
Repeat steps 6 and 7 until the layer is finished. The final layer in the pan should be spices with garlic.
Compact the layer and install oppression on top. You can use a plate and a jar filled with water.
Keep the structure warm for approximately 3 days. Periodically remove the press, cover the pan with a lid and shake the contents.

After 3 days, wipe the layer of salt and juice, seal each piece in separate food paper and place in the freezer. After approximately 2-3 hours, the layer can be consumed.

In sauce

For this pulled pork recipe, you need to use a meaty, skin-on brisket.

brisket – 1.5 kg;
two onions;
garlic – 5 cloves;
coarse salt – 10 g;
chili – 1 pepper;
olive oil – two tablespoons;
dried rosemary - two teaspoons;
ground black pepper – one teaspoon;
water - half a liter.

Mix pepper and salt with olive oil.
Make cross cuts on the skin of the brisket. Coat the pieces with a mixture of oil and spices.
Cut the onion into rings, garlic cloves into halves (along with the skin).
Place the onion on a baking sheet, then the garlic cut side up, then the layer skin side up. Add chili, rosemary, water.
Cover the baking sheet with foil and place in the oven for two hours at 180°C. Open the oven door after about 1.5 hours and pour a little water into the pan.
Remove the finished layer from the stove and cool.
Collect the sauce that formed when baking the pork layer in a container, beat in a blender and rub through a sieve. Before serving, chop the pork pieces, lightly fry until golden brown (about 2 minutes) and serve with the prepared sauce.

Mashed potatoes or sauerkraut are suitable as a side dish.

How to bake accordion pork with tomatoes and cheese

I propose to prepare a delicious dish - very tender and aromatic pork baked in the oven with tomatoes and cheese. According to the recipe that I saw from Dina in the collection of recipes on the Youtube channel.

List of ingredients:

2 kg. pork (neck or carbonate)
2-3 tomatoes
300 gr. cheese
2 tbsp. olive oil
1 tsp dry garlic
1 tsp oregano
1 tsp thyme
1 tsp rosemary
1 tsp basilica
1/2 tsp. black pepper
2 tsp salt

Meat prepared in this way is suitable for both a traditional family lunch and a gala anniversary dinner. The beauty of this recipe is that it is very simple to prepare, and the result is a bright, beautiful dish that will pleasantly surprise and delight your guests not only with its taste, but also with an appetizing festive look.

With a potato in your sleeve

interlayer – 1 kg;
olive oil – 50 ml;
potatoes – 1 kg;
spicy herbs;
salt;
pepper.

Boil the peeled potatoes in unsalted water (in halves or quarters for 10 minutes).
Place the finished potatoes on a napkin or paper towel to dry. Drizzle with olive oil, pepper, salt, and sprinkle with herbs.
Rub the brisket with a mixture of spices and herbs.
Place the pork in a baking sleeve, tie it and place it in the oven on a baking sheet.
The pork layer is baked in the oven at 180°C for one hour. Remove from the stove, untie the sleeve on one side, place the potatoes there and continue cooking for another 40 minutes.

Useful tips and tricks

You can salt the pork layer in brine, as well as using the dry or hot method.

In order for the product to turn out with the desired texture and the required taste characteristics, and also be beneficial to the body, the following rules must be followed during the salting process:

don't skimp on the salt. The layer does not absorb excess salt, so it will not be possible to oversalt it. And if there is a lack of salt, the shelf life of the finished product is significantly reduced;
the frozen layer for pickling must be defrosted smoothly, without using methods that speed up the defrosting process;
Before salting, the layer must be thoroughly washed and dried with a clean cloth;
The layer from a freshly killed animal is not used for salting. The product must be kept in the refrigerator for approximately 48 hours, since it is necessary for all excess moisture to come out of the layer;
In order for the interlayer layers to be salted evenly, it is necessary to use pressure, and there must be a free gap between the pressure and the edges of the container, otherwise the product will “suffocate”;
when dry salting, the layer should be turned over periodically; if a lot of liquid is released, then it is drained;
If you sprinkle the layer with high-quality fortified wine before salting, the product will have an impressive aroma and taste;
It is advisable to lightly scrape the skin on the layer in order to completely remove all the “ingrained” dirt;
To decorate the product, you should use coarse table salt or sea salt. Fine salt is not suitable for salting the layer;
If the salted layer was kept warm, then before serving it should be put in the freezer for about 2-3 hours. Freezing makes it easier to cut the product into thin layers.

The layer should be salted in glass or enamel containers. Plastic containers are not suitable as they absorb aromas; metal containers may react with the pickling ingredients. Additionally, for high-quality salting, pieces of the pork layer should be tightly placed in the container.

Pork strip: recipe for a slow cooker

interlayer – 1 kg;
tomato paste - tablespoon;
soy sauce – two tablespoons;
olive oil – a third of a glass;
garlic - two cloves;
homemade mayonnaise – 40 g;
paprika - teaspoon;
salt.

Scrape the meat with a knife, rinse, wipe with a towel or napkin. Cut into portions 10 cm long and 5 cm thick.
Mix oil, tomato, mayonnaise, soy sauce, chopped garlic, paprika, salt.
Apply the marinade to the pieces of the interlayer, place them in a bowl and marinate for about two hours; you can leave them overnight in the refrigerator in a plastic bag.
Pour oil into the multicooker bowl to slightly cover the bottom, place the pork on its side (where the layers are visible) and cook for 12 minutes in frying mode, then turn the pieces over to the other side and fry for the same amount without a lid.
Turn the meat over, fat side down, set the “Baking” program for an hour, close the lid. After 30 minutes, turn the pieces fat side up and cook for another 30 minutes.
Remove the finished layer from the multicooker, cool, cut and serve.

According to this recipe, the pork layer can also be cooked in the oven.

Pickled

pork layer – 1 kg;
vegetable oil – 20 ml;
lemon – 1 piece;
garlic - head;
spices - to taste;
spicy herbs.

Scrape the pork with a knife, rinse with water, and dry. Separate the head of garlic into cloves and peel. Stuff the layer with garlic.

Prepare a marinade from vegetable oil, squeezed lemon juice, herbs, salt and ground pepper. Rub a piece of pork with it and leave for an hour.

Place the marinated layer in a baking sleeve, pierce it in several places to allow steam to escape.

Heat the oven to 200°C, place the pork in it for 1.5 hours. Cut the sleeve 10-15 minutes before the end of cooking - this way the meat will turn out more rosy.

The pork layer is prepared in different ways. The recipe can be chosen to suit your taste. It is eaten hot or cold and used as an ingredient in other dishes.

Meat “To the Delight of Guests”

Category: Hot dishes Meat dishes Hot beef dishes

I found this recipe a long time ago on the pages of the magazine “Recipes for an Encore”. I really loved this easy to prepare recipe. With a minimum of body movements, you can cook this meat for lunch or dinner. Help yourself!

Meat Ketchup Garlic Honey Black pepper Red hot pepper Allspice Salt Vegetable oil